Ticket2ride04

I wasn’t able to get the lid lined up correctly when you sent the replacement. I changed the tension on the spring to keep the lid closed in its own. I can’t latch it down.

I might grab a mediocre piece of meat and mess around with the idea

What do you use to keep the meat from getting wet? Pic of the brisket in the cooler?

In the middle of a brisket cook and just tired brain musings here. In theory, could you feed wood into the bottom of the fire box throughout the cook? Has anyone attempted this? current brisket situation

Did one rack dry, 2 wet. Turned out awesome. Burnt ends were especially tasty.

Thanks for the advice. Just did my second brisket. Never once opened the grill and it turned out excellent. I’ve been told the pics look dry which is odd because it’s by far the best, most tender brisket I’ve ever done.

Thanks!

Right, I’m using a pan as well. But for my other smokes, I’ve basically covered the coals with aluminum foil wrapped around the metal band that latches to the charcoal basket. I’m getting the sense I didn’t need to do that (although the meat turned out excellent). Basically it seems I can wrap a lower grade with foil and place a drip pan below and I’m set?

So I’m cooking a brisket that will be roughly 12 lbs after trimming. Just wrap most of the bottom grate on my 32” and that will be sufficient?

When using aluminum foil, do you cover the lower grate or the little piece that covers the charcoal basket?

Thanks everyone

What is everyone’s preferred coal since CoCo seems to be in short supply?

Thanks. For smokes, what is your process to lighting the coal? So far I’ve started the fire and let it burn for 10-15 before covering it the aluminum foil method recommended here. Seems to work well but curious if there is a better, more efficient way? Also, did pulled pork yesterday. It was the best I’ve ever cooked. Need to take a meat break now. IMG_1515.MOV

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